Chocolate refried beans is a really quick recipe when you’re in a hurry for something to eat. Cocoa enhances refried beans and makes them particularly rich with lots of umami notes.
My recipe is a heavily adapted version of Chantal Coady’s ‘Mexican refried beans with chocolate sauce‘ from her book Real Chocolate. I didn’t have some of the ingredients required nor the forethought to do the requisite planning. But needless to say, it’s delicious and I’ve made my version many times since.
Cocoa Refried Beans
I’m a huge fan of refried beans. Not only are they tasty and comforting, but principally they make a nice quick meal when we get home from work. It’s also a good excuse to indulge in tortilla chips. Until I spotted this chocolate refried beans recipe however, I’d never made them with cocoa before – until now!
If you’re feeling a bit more adventurous or have more time, these cocoa refried beans can play a starring role in an amazing vegetarian or vegan Mexican-style feast. This first time, we served them with tortilla chips, sheep’s yoghurt and chopped parsley with purple sprouting broccoli on the side. But they’re particularly good when rolled into warm tortillas with a spicy salsa, guacamole, feta-style cheese, coriander leaves and a green salad.
Chocolate refried beans also go splendidly with Mexican rice. I make mine with brown rice, of course, but it’s really delicious.
I keep telling myself that next time I make chocolate refried beans, I’ll attempt to follow the original recipe more closely. But somehow this has never actually happened. I’m happy with my version. Although I’ll often wing it and add different herbs and spices or use whatever beans I happen to have to hand. I only had a tin of haricot beans this time, so that’s what I used.
As I had plenty of homemade chilli sauce, I used some of that too, but any hot chilli sauce will work.
For another take on refried beans, have a look at this corn spinach polenta recipe. I serve that with refried beans where I use chocolate rather than cocoa. The spices are a little different too.
Savoury Chocolate Recipes
Adding chocolate to savoury recipes is a splendid idea. Mexicans are not averse to it and I whole heartedly approve. The cocoa really enhances these refried beans and makes them particularly rich with lots of umami notes. Serve them with yoghurt or sour cream and it will cut beautifully through that richness. Go on, try it.
Other Bean Recipes You Might Like
- Aduki bean dip (vegan)
- Black bean & bulgur wheat salad with feta
- Bunny chow – bean curry in a bread bowl (vegan)
- Corn spinach polenta with refried beans & Mexican salsa (vegan)
- Egyptian falafel (vegan)
- Mexican bean soup
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate version of refried beans, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more Mexican inspired recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Refried Beans. PIN IT.
Chocolate Refried Beans – The Recipe
Chocolate Refried Beans
- 1 small onion – finely chopped
- 3 cloves garlic – finely chopped
- glug of olive oil
- knob of unsalted butter
- 400 g tin black beans or red kidney beans (I used haricot beans the first time as that was all I had)
- 1 tbsp tomato paste
- 1 tsp ground ginger
- ½ tsp hot chilli sauce – I used my own homemade chilli sauce
- 1 tsp cocoa powder
- Fry the onion and garlic gently in the oil and butter for about 10 minutes or until translucent.
- Drain and rinse the beans and add to the pan.
- Stir in the remaining ingredients and simmer for about 5 minutes.
- Mash roughly and serve.